Chestnut Soup (Biscay Soup)
4 servings
60 minutes
Biscay soup with chestnuts is an exquisite dish of Spanish cuisine, rooted in the Basque region. Its rich and delicate flavor unfolds through the combination of sweet chestnuts, aromatic bacon, and creamy texture. A light hint of cognac and white wine adds depth to the taste, while cream makes it velvety. This soup is often served in cold weather, warming and delighting with its refined flavor. In Spanish restaurants, it can be found as a festive or seasonal dish but is also perfect for cozy home meals. The garnish of fried bacon and nuts highlights the textural contrasts and makes it even richer and more appetizing.
1
Cut the chestnuts and bake for 10 minutes in the oven at 170 degrees. Then peel and cut into quarters.
- Chestnuts: 500 g
2
Slice the bacon thinly and fry it in olive oil.
- Bacon: 200 g
- Butter: 2 tablespoons
3
Cook the rice.
- Rice: 100 g
4
Grate the onion and carrot on a coarse grater. Add to the bacon and fry. Set aside part for garnishing the soup, then add the chestnuts and fry for another 3 minutes.
- Onion: 1 head
- Red onion: 1 head
- Carrot: 1 piece
- Bacon: 200 g
- Chestnuts: 500 g
5
Pour the mixture with broth. Add wine and cognac. Cook for 20 minutes.
- Vegetable broth: 700 ml
- Dry white wine: 100 ml
- Cognac (brandy): 100 g
6
Blend the soup in a blender.
7
Pour the cream into the soup, stirring continuously.
- Cream: 200 ml
8
Add rice. Salt and pepper to taste. Sprinkle with fried bacon and nuts to taste.
- Rice: 100 g
- Salt: to taste
- Ground white pepper: to taste
- Bacon: 200 g
